Asparagus is best when cooked just tender-crisp.

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Asparagus
arrives with spring

Think green when fleshing out the spring advent table. Verdant asparagus helps bring the advent of spring indoors.

New-crop asparagus is the produce best buy of the week for $1.87 and $1.88 a pound, respectively, to Sack N Save and Foodland Maika'i Club members ($2.79 and $2.89 to nonmembers), and $2.89 a pound at Star Markets.

Other produce bargains include Ka'u oranges for 59 cents a pound to Safeway Club members ($1.19 to nonmembers), 68 cents at Daiei, 79 cents at Star and 89 cents at Foodland.

At Daiei, juicy buys also include Anjou and bosc pears for 78 cents a pound and, through Saturday, honey tangerines for 98 cents a pound, cucumbers for 68 cents, and sweet potatoes at 2 pounds for $1.28.

Try a simple asparagus preparation from "Landmark Entertaining" by the Junior League of Abilene ($24.95).

Asparagus Parmesan

1 pound asparagus, trimmed
1/2 teaspoon sugar
1/8 teaspoon salt
1/4 cup butter
1 heaping tablespoon grated Parmesan cheese

Cut asparagus into 1-inch pieces. Sprinkle asparagus with sugar and salt. Steam or boil in 3-quart saucepan for 15 minutes or until tender-crisp; drain.

Heat butter in skillet until melted, then add asparagus; sprinkle with cheese. Saute lightly. Arrange on serving platter. Serve immediately. Makes 3 or 4 servings.

Nutritional analysis per serving: 135 calories, 12 grams fat, 6 grams carbohydrates, 3 grams protein, 32 milligrams cholesterol, 217 milligrams sodium. *

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From staff & wire reports